Xanthan Gum (E415) — What You Need to Know
What Is Xanthan Gum?
Xanthan gum is a polysaccharide produced through the fermentation of sugars by the bacterium Xanthomonas campestris. Despite being produced by a bacteria, it is widely considered safe and is commonly found in gluten-free foods where it mimics the binding properties of gluten. It is one of the most effective thickeners available, requiring only tiny amounts to significantly increase viscosity.
What Is It Used For?
Thickens and stabilizes salad dressings, sauces, soups, and beverages. Essential in gluten-free baking to provide the elasticity and binding that gluten normally provides. Also used in cosmetics and industrial applications.
Safety Assessment
Generally very safe. Some people, particularly those with irritable bowel syndrome (IBS), may experience digestive symptoms like bloating, gas, and diarrhea when consuming large amounts. People with severe corn, wheat, soy, or dairy allergies should be cautious, as xanthan gum may be produced using these substrates. Pre-term infants have experienced serious enterocolitis from xanthan gum-thickened products — it is not recommended for use in infant formulas.
Based on current evidence, Xanthan Gum is rated Generally Safe with a score of 8/10. This is 0.2 points below the average for thickeners (8.2/10). Last reviewed by regulators: 2017.
Commonly Found In
Always check the label for E415 or 'Xanthan Gum'
▶Chemical Information
Frequently Asked Questions about Xanthan Gum
Quick Facts
- E-Number
- E415
- INS Number
- 415
- Category
- Thickeners
- Origin
- Natural
- FDA Status
- GRAS
- EFSA Status
- Authorized
- ADI
- No limit
- Last Review
- 2017
Related Additives
Other thickeners in the same family